Smoky "T"

Just made this dish last night it's really good. Penne pasta with Gorgonzola and Raddicchio Sautee in butter over medium heat, 2 Tb. minced shallots, 3 large cloves garlic, minced, about 2 minutes. Toss in about 1/2 cup chopped raddicchio seasoned with salt and pepper, about 2 minutes. Deglaze with white wine. Add 1/2 cup heavy cream, 1/2 cup chicken broth, some pasta water, and 4oz or to taste of gorgonzola. Stir untill cheese melts then let simmer a few minutes. Toss in Penne. If you have any demi-glaze and fresh nutmeg that will give it an extra kick. I served this with a light salad comprimised of radish greens topped with cantaloupe cubes, a slice of prosciutto and drizzled with saba. It was a nice balance to the richness of the pasta dish.

I don't recall or do I think there is any garlic in this recipe. What's your point.

My Tourendos Rossini was exellent! Thank you Mr. Bourdian. I would cut the recipe quite a bit more then I did for the two of us next time (maybe 2044, very expensive). The suace was freakin awesome! The only ingriedent I kinda cheated on was the truffle, I used a good qaulity jarred truffle piecesed product. We could have easily split the fitlet between us, and we're big eaters. Two things I saw lacking in your instuctions and I'm just a home cook with pretty good skills was, and maybe I'm wrong but The fat from cooking the foie gras should be drained before adding other ingredienets to pan. And saved. PS. I know I cooked them at a lower temp. then you called for, hight heat cooking spooks me in my home kitchen, so more fat as a result. I cooked it on med-high versus high. The juices accumulated from the roasting pan in which filets have been in the oven should be (I did) added to the sauce....just saying. I really like foie gras when it's hot. This I'm not sure is the fault of this recipe though. It takes longer to do this recipe when you've never attempted it and want to be precise, so ....cold foie gras. Overall exceptional meal. I mean Really exceptinal, moan and groan meal! To round it out I served Baked Oysters, Twiced backed herbed potatoes, and roasted asperagus. Served with our last bottle of the 1994 Estancia Meritage from Alexander Valley we bought a case of 10 years ago. NICE I really want to put in a word of thanks to Carithers Meat Market, in Knoxville who I could not have done this meal without thier fine great ingredients. Thanks William for your passion. He let me in on a Sunday (they're closed, he does not know me from jack) we talked for hours, and I bought the organic Prime fliets, Duck foie gras (who'da thunk, Knoxville), some veal bones to make stock, and a bunch of other great stuff. Please.......please ...Knoxvillians support this great resource! He sliced all my stuff and cryovaced it to order......on HIS DAY OFF! They carry, organic, prime, dry aged, pork, stocks, homemade sausages, goose and duck foie gras! If theres somthing you want they have it, I've no doubt. Carithers Meat & Seafood 6535 Kingston Pike Knoxville, TN. 37919 865-584-8130 Owners, William and Ashleigh Carithers

Ok, I flew through these responses and am Shocked, shocked, shocked no one has given you the obvious responce. Smoke'em on a weber grill. Easy-breesy. Braised, oven cooked, whaaaaat! Them aint ribs. Rub your ribs with your choice of seasonings the night before. Yes add viniger. Fire up the Weber. Gas grill I don't know nothing. Go for temp. about 200. Add Hicory chips, or whatever. Slowly BBq about 3 hours adding coals every hour and drinking beer. Mop with viniger during cooking to keep moist. Ps. put coals on far sides of grill, grease pan under ribs, and ribs in center. Any sauce you want to add goes on the last 10 minutes or so over the hot coals.

Great artical GG thanks. Rossini and I have alot in commen. Their's nothing more fun to me then planning trips around food. Preferable local cusine. And I spend ALOT of time here and there doing just that. With my husband's work we travel quite a bit. PS. Admin's you may want to delete this post....I did post the same quarry in two diffferant topics as I needed a fast ansewer....sorry.

Wow, that was a fast reply Suzanne, thanks! I'm a rotten spellier and even worse writer, it's why I don't post much. Thank you for the salutation. Happy Halloween!

I am making this for our 10th anniversary tomorrow. Easy enough but I've never had it before so would like to know the proper construction of the dish. Am I assuming correctly that I should layer the foie gras either under or atop the filet, or is it served on the side? I know, I know, it all ends up in the same place anyway but I'd like to know for the purity of the dish. Thanks.

Ok. This might be a silly question and belong on the cooking thread but.... I'm making Tony's recipe for Tornado's Rossini tomorrow for our 10th anniversary dinner. Am I assuming correctly that the proper construction of this dish is layering the foie gras under or atop the filet, or sould it be served on the side?

I don't think your suppose to boil corn beef, maybe that's why it's tough. Here my recipie if you'd like to try it. I get raves for my corn beef, even my best friend who loaths it loves mine. I always make a bigger one so I can share some with her and her husband. Smoky "T"s Corn Beef with Potatoes 3 lbs Corned Beef Brisket Light Chicken Stock (or enough water to just cover the brisket with Better Than Bouillon Chicken Base added, about 2-3 Tbs. The spice packet that comes with brisket 1 Tb. german viniger, or cider 10 pepper corns 1/2 teasp. celery salt 1 Tb. Bavarian Spice Mix (penzy's) 1 Tb. onion Flakes 1 Bay leaf 1 Apple, peeled, cored, chopped Potatoes, your choice, cubed or left whole if small Put all except potatoes in Dutch oven. Bring to a boil, reduce heat and Simmer, covered, on stove top or place in 300 degree oven for 2 to 2 1/2 hours. Add potatos. When you add potatoes depends on how big they are, you don't want to overcook them Simmer another hour. Let rest about 10 or 15 minutes. At this point I remove the potatos and apples from the broth and place them in a metal bowl with butter, salt and pepper. Set them in a low oven to keep warm. Remove top layer of fat from brisket, slice and serve with the potatoes, spooning some of the broth over everything. Don't forget the spicy mustard for dipping! A great wine we like with this is a Spanish Marques de Caceres.

Ditto on the Glory product. I just recently discovered these. There Southeren style Pole beans rock! This is the only canned vegetable I've ever had that I don't need to enhance in any way what so ever. No butter, no salt, pepper, or broth. I'll have to try there greens.

I'm a fanatic about cleaning as I go. Hate...hate...hate a cluttered kitchen. And dishes in the sink, forget about it. It drives my Mom crazy when she comes to visit cause I'm always putting her drinking glass in the dishwasher. Sorry I can't help it. It's the only room in the house I'm that way about though so I don't drive my husband to crazy with my anal ways. Besides it makes it easier for him to do the dishes after dinner, which god bless him he does most nights.

Squeat, Saba is a type of balsamic vineger from the Modena area of Italy. It's made with the must of Trebbiano (white grape) and Lambrusco (black grape). Great stuff, especially for the price. I just recieved it as a gift and thought I would replace the balsamico called for in the recipe for the Saba to see the flavor difference from my last batch.

Besides all the wonderful things all ready mentioned. My Very favorite smell at the moment is the big fat sun ripened tomatos I have roasting in the oven RIGHT NOW! Halved tomatos with slivers of garlic, dribbled with saba, a generous sprinkling of fresh thyme and oregano, extra virgin olive oil. I can't wait till there done....drool. These baby's are great on a toasted bagutte. Great recipie for these in last months Fine Cooking. I'm not gonna list the smells I hate....don't want to ruin the moment.

Potato chips on my hamburgers along with the mayo, tomato, and pickle accrutments. Also on my chili dogs, along with mayo, mustard, relish, onion, hot sauce (from hell), and celery salt. Some times I'll subsitute Frito's instead. Gives that nice extra crunch you know. But the absolute worse thing that drives my husband nuts, can't even stand to look at my plate is.....lots of ketchup and corn kernnels all mixed in with my mashed potatos and gravy when we have meat loaf. Ummmm....it's a childhood comfort food for me.

Thank you Mayhaw, I just ordered mine! They even sign it with a personal message. yoohoo! I was very happy to see on there web site that they will be reopening October 1st. My husband and I will be in New Orleans in November celebrating our 10th Anniversary and Uglesich's was wayyyy up on the list. I was heartbroken when I read in previous threads here that he would be closeing soon......do you know if that's still the case? Hope he lasts through November at least.

I know my first reply was romatizited. But....Paul was a huge infulenice on Julia. She would not have even started cooking if it wasn't for him. Her love for him made her learn what she needed to do. Let's not forget that. And toast them both.

Katie I hope you don't mind if I extrapolate on this fine thought. "Your table is Ready Julia. And she was led through a most beautiful dining room to her table where her beloved Paul welcomed her with a emptyless glass of the finest white burgundy.....and they will dance, and dine, and love under a glistening shower of stars....forever to be together again." Thank you for your passion Julia

Fierydrunk, there is a excellent fine dining restaurant semi new to Knoxville. It's been here a little over a year I believe. Little Star, 5003 Kingston Pike, 588-0210 The chef Chris Stallard use to be at the Orangery. His menu is prex fix, and I belive for $35.00 (more if you add wines) you get a 4 or 5 course meal that is very innovative. Everything we've eaten there so far has been outstanding. You couldn't touch this price for a prex fix in NYC or Chicago with the quality of food he's delivering. They are closed on Sunday and Monday's and reservations are recommended. They also have a web site at www.littlestardining.com Some other favorites of ours: Copper Cellar/ Cappacino's, for Prime Rib and exellent raw oysters! Littons in Fountian City, burger's and cheescake Edison Steak House in Farragut Bistro by the Tracks, shrimp and grits Taste of Thia Linderhoff's, Germen food in Farragut Tiajuana Taco's Aubrey's, for the Rajun Cajun Chicken pasta Naples Italian, for the veal saltimbocca Mango's Stir Fry Cafe

yummmm. I love to eat the little bits of blood that seeps out of pork chops when thier frying up in the pan. I know your suppose to leave it there for the sauce but sometimes........I........just........can't. Verjuice, I'm glad to see I'm not the only one who feels that way about that first dip into a virgin jar of peanut butter.

Jackal, a very nice course, great pictures, and I love your oven! Thank you. I won't really have the chance to do any baking until next week. Is it to late to order some of your starter? Also I was wondering if you or someone could give me some idea of a good place to proof my bread at the required 85 degree tempreture required. My oven is electric, so no pilot light, and I don't think my hubby would be very happy if I cranked up the heater yet as it's at least 85 still here in the South.

Just finished up the last step of reducing my chicken stock and ended up with about 1-1/2 qts. or so Could not wait until it gel's to try it so I scooped out a laddleful and used it as an aujus dip for my lunch. A portuguese roll spread with butter on both sides and topped with Itilian roast beef, ham, smoked goda, a bit of mayo and dijon mustard, and toasted in the oven. Yum. I think I will be investing in a 20 qt. pot so I get more next time. I always make boiled chicken for our dog anyway, I can't believe I've been throwing all that liquid gold down the drain before

I'm late to this class, but just want to thank you Fat Guy for helping me to make a better chicken stock then I've ever made before. I did the first half of my stock yesterday and am now reducing for the finial product. The lovely aroma filling our home yesterday and today from the stock is wonderful! Can't wait try it in a soup, and looking forward to making a beef stock. Oh, and my dog is loving the benifits of all that chicken. These classes are great! Thanks again. Smoky "T"

Mr. Bourdain, For all restaurant workers out there, A big you!

Autumn Spice Ham Steak Over med-high heat melt about 1 1/2T. butter. Fry ham on both sides till brown. Remove ham. Sautee some shallots and deglaze pan with some brandy. Return the ham to the pan and add: 1 red apple and 1 green apple, both cored and thinly sliced, some raisians, a few dashes of cinnamon or allspice, and about 1/2 cup maple syrup. Reduce heat and simmer a few minutes untill apples are cooked through. Very yummy and will go well with your latkes and Jinmyo's suggestion of cabbage, especially blue. Smoky "T"

Varmit, I'v been lurking around this exellent site for awhile now but havn't posted much. Just want to tell you how much I have enjoyed your posts. I had the pleasure of visiting the Dillard house about 7 years ago. Very good Southeren home cooking, but what really stood up a brought me to heaven was the sliced tomato's! They were from a farm down the road. I remember those juicey warm globs of sunshine to this day every time I eat what is usually a dissapointing tomato. This post made me almost taste them once agian. Thank-you Smoky "T"